This salad was born from my love of the Earls Santa Fe Chicken Salad, enjoy this copycat version that is healthy & delicious!
Peanut Lime Dressing
Zest & juice of 2 limes
1 tbsp roasted peanuts
½ clove garlic
1 tsp tamari (or soy sauce)
1 tbsp peanut butter
2 tsp brown sugar
¼ cup olive (or avocado) oil
Mexican chilli seasoning
2 chicken breasts
2 heads of romaine, washed and chopped
2 cups mixed greens
1 can black beans, drained and rinsed
1 corn on the cob
1/3 cup feta cheese
Optional: ¼ cup chopped dates
Using a food processor (or magic bullet) puree the ingredients for the dressing until smooth. Set aside.
Preheat a pan over medium heat and add 1-2 tbsp avocado oil (or other vegetable oil). Season the chicken breasts with Mexican chilli seasoning and add chicken to the hot pan. Cook approximately 4 minutes on each side.
While the chicken is cooking, cook the corn on the cob (in the husk) by placing it in the microwave for 4 minutes. Husk should pull off clean. Remove the corn from the cob with a sharp knife.
Assemble other salad ingredients and toss with dressing.
Top salad with avocado, chips, and sliced blackened chicken.